Cooking device.



C. B. TRESCOTT.

COOKING DEVICEl APPLICATION FILED 11mm, 1907.

Patented Sept. 21, 1909.

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Q ummllglll- UNETED STATES @ATENE FME.

@EAMES B. THESGYIT, 0F SAN FRANCISCQ, GAIEQRNM, ASSEGNGF, T0 SAMUEL Elf-MORE, 0E STOHVIA, QREGON;

CGGKING DEVICE.

Specification of Letters ateiia. Patented Sept, 21, 1909..

appiieation mea Jane i, 19e?. seran: im 377,275.

To' a'Zl whom it may concern.'

Be it known that I, CHARLES B. Tiins'oo'rr, a'v citizen of the' United States, residing at San' Francisco, in the coun-ty of San Fran'- cisco and State of California, have invented certain new and useful improvements in Cookin Devices ;a and I do hereby declare the fol owing to be a full, clear, and exact description of the invention,l such as will enable others skilled in the art to which it appertains toy make and use the same.

The object of this invention is to provide a device for cooking food matter, animal or vegetable, such as meats, fruits, vegetables, etc., thoroughly and evenly in a-ready and expeditious manner, reserving the davor of now in use, but is, in soine cases, diminished,

f the matter and avoi ing Waste and loss of substance, While, at the same time, producing a superior product and savingheat.y

`In the usual devices for cooking meat, or the like, as at present practiced, especially in hotels or' restaurants Where meat is roasted in portions of great size, the outside has to be overcook'ed, that is burned or seared, in order" to cook the interior, and even then the interior is not sufliciently cooked. And all animal food products, whether roasted or boi-led, suifer loss in silbstance and in Haven-as well as in most cases, induration-by excessive extravasation or exudationof their juices and the probable fthe temperature incident to the devices heretofore known or used by others.

setting, that is, hardening of albuminous and other matter constituent of the product,

owing to the high heat requisite, while in l `paratively in the claims to my invention j here. either mars or utterly destroys the natural :Cook much below the ordinary cooking tenivpera'ture of y212 degreesF., or more, say as low as 140 degrees or 145' degrees F., though 5 this will ofcourse, take a longer time; but

the case of fruits, for example, the high heat under the present methods employed or desirabie liavor. Heretofore food has been cooked .under pressure, but always at a high heat.

rlhe point of'invention in the present device is cooking at a comparatively low heat, and thisvis e ected by pressing heat units or increments, that is heat, in anaerifor'm medium or vehicleV-atmospheric air, carbonic` acid, or other suitable aeriform fluid,- under pressure to the substance under treatment, whereby heat is concentrated and is caused to intrude into the interstices of the subst-ance, subjecting it to aneven and uniform cooking throughout, while, at once, in a great measure, preventing exudation of its juices and any hardening of its body, the

comparatively small quantity of juices that temperature with but slight accession of L heat, the time of cooking is not only not increased beyond that incident to the devices that is, there is, in some cases, an absolute gain in time, while by my device the product ,is uniformly cooked and as fully and com- @.pietey as may be desired, that is, to any @degree desired. `fectually obtained at alow heat to the inascribe the cooking efcrease by pressure of the number of heat units in a given space, that is, in each space,

cell or i'ntersticeV where the effect of heat is to' be inaniest,-where heat is doing its Y work.

it will be understood, that I employ heat. at a comparatively low temperature, that is, a't a I'ow temperature as compared with It is in this sense, that use the expression com Under usual circumstances, I may evenin cooking at a l'ow temperature, I empioy adequate pressure to convey the heat to the interior of' the substance being cooked and largely to arrest eXudation of the juices.

As an example of the application of my device, in cooking meats, 160 degrees F. (less or somewhat more) with twenty-five to thirty' pounds of pressure per square inch (somewhat more or less) will produce good results.. lit is necessary that the chamber which employ be absolutely closed to give pressure', and it being insulated against radiation, there is more conservation of heat so that the desirable degree having once been obtained, is maintained by an exceedingly small accession of heat. Moisture may be supplied in small quantities in any convenient manner and this moisture seems to aid as a vehicle for the heat.

Figure'l is a view inside elevation, artly broken away and partly in section, o a device capable of carrying out themethod of my invention; Fig. 2 is a fragmentary detached detail view of the oven door and the means for relieving lthe air-pressure within the oven before the door is opened; and Fig. 3 is the detail view of an oven, compressed air reservoir, and air-pressure pump.

Referring to the drawings in detail, A designates a source of heat supply, such as an ordinary gas-range, or the like, on which is supported or carried an inclosedchamb'er a, necessarily perforated, as at a2, and having a door a3, and desirably insulated, as at a4. Supported Within the chamber a, as by legs a5, is an oven a, preferably out of contact at all points with said chamber and necessarily, for my purpose, air-tight and desirably, for the purposes 'f strength, formed of steel.

The oven is provided With a door a, having a nose (L15. Pivotally secured to the oven-casing, as at' al, is a rod a1", having at the outer end, catcha18 adapted to engage w'ith the nose L15 and, toward the inner gend with a curved portion al ada'pted liftingly to engao'e with the lower extremity of an' operating-,ever a of a valve an21 on an air-escape pipe a22 communicating with the interior ofthe oven at and* with the exterior atmosphere. It Will "be noted that, before the door can be opened, the rod a has tobe depressed, or rocked downward on its pivot, to release the catch als from engagement with the nose au". Simultaneously, the linner end portion ofthe rod a raises the lever a2, which operates to open .the valve a, thereby to relieve the airpressure within the chamber. llf no` such means as has just been described were provided, the door might be thoughtlessly opened by an operator while air-pressurewas within the oven, and the door -flying open and the outrush of air would likely seriously injure him.

Communicating with the oven are any desired or Well-known forms of thermometer a7, pressure-gage a, and safety or blowoil" valve a9; all arranged and operating in the welleknown manner and subservin the customary functions of such parts, w ere- Ifore detailed illustration of description of these parts is deemed superiiuous. Also communicating with the oven is a pipe el", on the outer end of which is ada ted to engage rubber tubing am, or the ilre, of

esaeee a means for compressing the air in the oven, such as an ordinary air-pressure pump-al1.

In practice, it is desirable, as shown in Fi 3, to have the oven a communicate by va ve pipe a with a com ressed-air-reservoir a, and to compress t eair in the reservoir the air-pressure pump an may be used.

In order to supply a uproper amount of moisture to the oven, I may employ a needlevalve a, to which steam is' conveyed through source of steam supply not shown) where the pressure lis greater than that of .compressed air. In smaller ovens, where not so much moisture is needed, itis sufficient to place some water in the oven, for which purose thefpan a.27 may be provided. This pan 1s also utilized to catch whatever drippings there may be from the substance.

Withinthe oven are adapted to be disposed, as on Wireracks a2, or the like, the articles of food matter to be cooked. The air is compressed in the oven and, exerting pressure upon the food-matter therein, immediatelycauses the heat to permeate the food-matter, whereby there jis a uniformity of presentmentof heat to all parts thereof andby pressure from without setting against the juices, maintains these within the prod-A uct. The result is that every portion ofthe food, the center as well as the outside, is equally cooked, the fiavor and aroma are preserved, and the product is rendered ten.- der and has lost little' Weight.

It will be obvious that the pressure should be to a point of preventing production of steam and also to a oint to overcome the expansion of the foodmatter under the action of the heat.

y1.l A device for treating and conserving food. matter, including a substantially airtight oven, and means for supplying a comparatively small amount of heat thereto in an aeriform vehicle under pressure.

thereto of comparatively ow temperature,

heat units by pressure.

1n testimony whereof, 1 ax my signature, in the' presence of two subscribing witnesses.

CHARLES B. TRESCTT.

Witnesses R. G. Drnnmon'rn,

S. fnannnnnuno.

2. A device for treating and conservingI and instrumentalities for concentrating said a pipe a communicatin with any suitable y tight oven, means for sup lying heat units i 

